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Gastronomy Terminology (E)

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Elastin :: A protein constituting the basic substance of elastic tissue.
En papilotte :: Food wrapped, cooked and served in oiled or buttered paper or foil.
Entrecote :: A steak cut from the rib section of beef. It is boneless and has a very thi ...
Escalope :: A thin slice of meat without any bone, typically a special cut of veal from ...
Espagnole :: This is the foundation of all of the brown sauces. A number of modification ...